I followed the general ingredients of this recipe, but changed a lot because I was lazy. I used a pack of frozen diced hashbrowns instead of cutting up potatoes and followed the bags instructions (skillet for about 15 min with oil until golden brown) and added the powder and cumin while I cooked them. I was too impatient to put them in the oven, so I dumped them from the skillet into a bowl, slapped a slice (or two) of velveeta on top, and popped it in the oven and turned on the broiler. They came out AMAZING.
I made these tonight to go with our Mexican Pizza and we loved them. They came out crispy and flavorful. The cheese sauce is also really good on top of them. We served them with sour cream, green onions, and chopped cilantro. Thank you for sharing.
Yummmyyyy!! I made these as a side dish for my Chicken Quezadillas they were Delicious! Thanks!
I loved these! Thanks so much for the recipe.
We loved it, a good alternative to going to Taco Bell. I even used the 2% velveeta!!
This recipe was great! I made exactly as posted and served with tacos. They taste VERY similar to the Taco Bell version ~ only better! Thanks so much for posting this keeper recipe ~ I'll be using it often.
I made this recipe to go along with a home version of crunch wrap supreme. They were SO GOOD! Easy to make too. To make it even easier, they have a Velveeta brand of salso con queso.
Loved it, same as Taco bell, it was my first time and didn't pay much attention to quantity, so got over baked, but I am sure next time it will be great.
Yum! These tasted just like the ones from Taco Bell!!!